Lemon Coriander Soup With Tofu & Vegetables | Light Asian Clear Soup Recipe

Lemon Coriander Soup With Tofu & Vegetables

A light, refreshing, and comforting bowl filled with delicate flavours

There are certain dishes that quietly become a part of our family memories without us even realizing it. 

This Lemon Coriander Soup is one such recipe in our home.

My husband Yo is extremely fond of Lemon Coriander Soup. Whenever we visited one of our favourite restaurants, this was almost always his first order. That steaming hot bowl of clear soup infused with fresh coriander, delicate vegetables, and the bright freshness of lemon would instantly make the meal feel comforting and complete.

Over time, after tasting it so many times outside, I finally told myself, “Why not learn to make this at home?” After a few attempts in my kitchen, this homemade version slowly became one of our family favourites.

Today, this soup has become one of those comforting recipes I turn to whenever we crave something light, soothing, wholesome, and flavourful.

This clear soup is filled with tofu, broccoli, carrots, cabbage, and fresh coriander, making it nourishing without feeling heavy. The lemon adds a refreshing brightness while the coriander gives the soup its signature aroma and warmth.

Lemon Coriander Soup is especially popular in Indo-Chinese cuisine across India and Singapore. While it may not belong to one single traditional cuisine, it draws inspiration from Asian-style clear soups that celebrate freshness, light broths, vegetables, herbs, and balanced flavours rather than rich cream-based textures.

What makes this soup special is its simplicity. It is soothing during rainy evenings, comforting when you are tired, light enough for warm weather, and perfect when you want something gentle yet satisfying.

Ingredients

Garlic – 6 to 8 cloves, finely chopped

Ginger – 1 inch piece, finely chopped

Carrot – 1 small, thinly sliced

Broccoli – 1 cup small florets

Cabbage – 1 cup shredded

Tofu – 1 cup cubed

Fresh coriander leaves – ½ cup finely chopped

Spring onion greens – 2 tablespoons chopped

Vegetable stock or water – 4 cups

Soy sauce – 1 teaspoon

Pepper powder – 1 teaspoon

Salt – as needed

Cornflour – 1 teaspoon mixed with 2 tablespoons water (optional for slight thickness)

Lemon juice – 1½ to 2 tablespoons

Oil – 1 teaspoon

Method

Heat oil in a pan or wok.

Add the chopped garlic and ginger and sauté gently until aromatic.

Add the carrots, broccoli, and cabbage. Stir fry lightly for a couple of minutes while retaining the crunch of the vegetables.

Pour in the vegetable stock or water and allow the soup to simmer gently for about 8 to 10 minutes.

Add the tofu cubes carefully.

Season with soy sauce, salt, and pepper powder.

If you prefer the soup slightly thicker, add the cornflour slurry and stir continuously for a minute until lightly thickened.

Add most of the chopped coriander leaves and allow the flavours to infuse gently into the soup.

Switch off the flame and finally add the lemon juice. Adding the lemon at the end helps preserve its fresh refreshing flavour.

Garnish with the remaining coriander leaves and spring onion greens. Serve piping hot.

There is something incredibly soothing about the freshness of coriander paired with the gentle tanginess of lemon. 

Every spoonful feels light, nourishing, and comforting without ever feeling heavy. This is one of those humble soups that quietly warms both the body and the soul.

Variations

• You can add any other vegetables of your choice like mushrooms, sweet corn, beans, bok choy, or baby spinach depending on what is available at home.

• You can skip the tofu entirely if you prefer a lighter vegetable clear soup.

• Paneer cubes can also be added for a richer and more filling variation.

• The above recipe is completely suitable for vegans when prepared with tofu.

• For Jains, the garlic can be omitted and the soup still tastes wonderfully fresh, light, and comforting thanks to the beautiful flavours of coriander, lemon, and vegetables.

#LemonCorianderSoup #ClearSoup #AsianSoup #TofuSoup #HealthySoup #VegetableSoup #SukanyasMusings

Easy Vegan Fried Rice Recipe | Quick Asian Vegetable Fried Rice

Vegan Fried Rice – A Simple Bowl of Comfort Packed with Flavour

There is something deeply comforting about a hot bowl of fried rice tossed together with colourful vegetables, delicate spices, and smoky aromas rising gently from the wok. Fried rice is one of those magical dishes that transforms humble leftover rice into something hearty, satisfying, and incredibly delicious.

Across many Asian homes, fried rice was born out of simple practicality. Leftover rice from the previous day was never wasted. Instead, it was lovingly revived with seasonal vegetables, aromatic spices, simple sauces, and whatever ingredients were available in the kitchen. Over time, every region and every household created its own unique variation, each carrying its own warmth and character.

Interestingly, variations of fried rice can be found across many parts of Asia including China, Malaysia, Singapore, Thailand, and the Philippines. While the ingredients, sauces, spices, and cooking styles may differ from region to region, the heart of the dish remains the same, transforming simple leftover rice into a comforting, flavourful meal. From smoky wok-fried versions to lighter home-style preparations, fried rice continues to be one of Asia’s most loved comfort foods.

This Vegan Fried Rice is light, wholesome, flavourful, and wonderfully versatile. The beauty of this dish lies in its simplicity. Every spoonful feels comforting and nourishing, filled with homely goodness and vibrant flavours.

Today’s Vegan Fried Rice was one of those simple meals thoughtfully prepared using whatever vegetables were available at home. Fresh spinach, carrots, and beans came together beautifully to create a colourful, satisfying bowl packed with freshness and flavour.

This version was also prepared without onion and garlic, making it suitable for those who prefer a Jain-style preparation.

That is truly the charm of fried rice. It does not demand elaborate ingredients or meticulous planning. You simply open the refrigerator, gather the vegetables you have on hand, and bring everything together into a warm, comforting meal. Every version turns out slightly different, yet equally satisfying in its own special way.

Sometimes, the simplest meals made from everyday ingredients become the most comforting and memorable ones.

Crisp vegetables, fragrant seasonings, and perfectly stir-fried rice come together in smoky harmony, creating a dish that often tastes far more comforting than takeout. It is also one of those quick meals that can be prepared effortlessly on busy days while still feeling wholesome, hearty, and nourishing.

Ingredients

Cooked Rice (preferably day-old rice) – 4 cups

Carrot – 1 small, finely chopped

Beans – 8-10, finely chopped

Capsicum – 1 small, finely chopped

Cabbage – 1 cup, shredded

Spring Onion Greens – ¼ cup, chopped

Garlic – 5-6 cloves, finely chopped

Ginger – 1 inch piece, finely chopped

Green Chillies – 1-2, finely chopped

Soy Sauce – 1½ tbsp

Vinegar – 1 tsp

Black Pepper Powder – 1 tsp

Salt – as required

Sesame Oil / Cooking Oil – 2 tbsp

Optional additions:

Sweet Corn – ¼ cup

Mushrooms – ½ cup sliced

Tofu cubes – ½ cup

Method

Heat oil in a wok or a broad pan. Once the oil becomes hot, add the finely chopped garlic, ginger, and green chillies. Sauté briefly till aromatic.

Add the carrots, beans, capsicum, cabbage, and any other vegetables you are using. Stir fry on a high flame for a few minutes. The vegetables should remain slightly crunchy and not become soggy.

Add soy sauce, vinegar, black pepper powder, and salt. Mix well.

Now gently add the cooked rice. Using a spatula or fork, carefully toss the rice with the vegetables without breaking the grains.

Stir fry on a high flame for 2-3 minutes to achieve that lovely smoky flavour associated with good fried rice.

Finally add chopped spring onion greens and give everything a final toss.

Serve hot on its own or with a side of chilli tofu, Manchurian, or a simple Asian-style gravy.

Sukanya’s Musings Tips

The secret to good fried rice always lies in the rice itself. Freshly cooked hot rice often turns mushy, while day-old refrigerated rice gives the perfect texture and separation.

This is also one of the best “clean your refrigerator” dishes where little bits of vegetables come together beautifully into a wholesome meal.

Simple, humble, quick, and satisfying, fried rice continues to remain one of the world’s most loved comfort foods.

#VeganFriedRice #VegetableFriedRice #VeganRecipes #AsianFood #ComfortFood #EasyRecipes #SukanyasMusings

IDLI MASALA (JAIN) RICE & LENTIL STEAMED CAKE SAUTEED IN COCONUT & SPICES

IDLI MASALA (JAIN) RICE & LENTIL STEAMED CAKE SAUTEED IN COCONUT & SPICES

I’m not a huge fan of idlis but I love Idli masala. It can be made with fresh or leftover idlis. Since I love this, I sometimes purposely make more idlis so that they are leftover so I can make this and relish it on another day. This recipe doesn’t include onions or garlic, you can safely call this a Jain recipe as it can be made when the idli is fresh as well. No need to use the fermented batter. Jains usually don't use fermented batter or onions or garlic in their cooking. Jain or Non-Jain, do make this at home and enjoy into a different flavor altogether.

Ingredients

Idlis – 15

Mustard Seeds – ¼ tsp

Cumin Seeds – ¼ tsp

Bengal gram dal (Chana dal) – 1 tsp

Red Chilies whole  – 2

White Sesame seeds – 1 tsp

Peanuts – 1-2 tbsp

Coconut Shredded – 2 tbsp

Asafetida – a pinch

Turmeric powder – ½ tsp

Coriander powder – 1 tsp

Cumin powder – ½ tsp

Red Chilly powder – ½ tsp

Molagapodi – 1 tbsp (http://sukanya-keralaiyer.blogspot.com/2007/10/molagapodi-idly-dosai-chilly-powder.html ) - Click on the link for the recipe.

Salt as per taste

Curry leaves – 6-7

Coriander leaves for garnish

Oil – 4 tbsps

Method

Cut the idlis into 4-6 parts and keep aside. In a wok, add 2 tbsps oil. When the oil is hot enough, fry the peanuts and keep aside. Now add the remaining 2 tbsps oil, add the mustard seeds, cumin seeds, Bengal gram dal, white sesame seeds and whole red chillies. Red chllies give a wonderful flavor to this dish. If you want more you can use. I use less of chilly so that the kids can enjoy as well.

Once the mustard seeds start to splutter, add the shredded coconut and sauté until a faint pink color and the aroma of the coconut starts to emanate. Now, you can add in the curry leaves, the fried peanuts and finally the idli pieces. Mix well. Now add the Turmeric powder, asafetida, coriander powder, cumin powder, red chilly powder, molagapodi(you can refer to the recipe in my blog). Salt as per taste and toss everything well. Keep in a low flame and cook for about ten minutes, tossing regularly in between. Garnish with coriander leaves and toss and cook for another five minutes. Serve hot and enjoy this lovely idli masala.